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"content": "\u003cp>\u003cstrong>Woodward’s Garden\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden1.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden3.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden13.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden5.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden8.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden9.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1700 Mission Street (at Duboce)\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.455585,-122.18628&sspn=0.00563,0.00765&q=woodward%27s+garden+san+francisco&cid=37775000,-122418333,16081753546792167669&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-7122\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dmcl-h@earthlink.net\">dmcl-h@earthlink.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodwardsgarden.com\">www.woodwardsgarden.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dana Tommasino and Margie Conard\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dana Tommasino\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Dana Tommasino\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Smoked Trout Bruschetta with Romesco Sauce, Grilled Niman Ranch Pork Chop with Caramelized Pears, Braised Lamb Shank with Oranges and Olives\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nWednesday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nThursday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nFriday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nSaturday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nSunday: 6:00pm-8:30pm (last seating at 8:30pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dana Tommasino and Margie Conard\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dana Tommasino\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Dana Tommasino\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Smoked Trout Bruschetta with Romesco Sauce, Grilled Niman Ranch Pork Chop with Caramelized Pears, Braised Lamb Shank with Oranges and Olives\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nWednesday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nThursday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nFriday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nSaturday: 6:00pm-8:30pm (last seating at 8:30pm)\u003cbr>\nSunday: 6:00pm-8:30pm (last seating at 8:30pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Woodward’s Garden: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden10.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden12.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden11.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cbr>\nSeared Scallops with Caviar, Leeks, and Beurre Blanc; Leg of Lamb with Olive Tapenade, Hummus, Jerusalem Artichokes, and Roasted Eggplant and Lemon Beurre Blanc; Panna Cotta with Blood Oranges, Berry Compote, and Walnut Cookies\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Woodward’s Garden:\u003c/strong> Wednesday, January 13, 2006\u003c/p>\n\u003cp>Too often California-French or New American cuisine can be downright boring — muddy flavors that repeat themselves in multiple overly-heavy dishes. Woodward’s Garden is everything that California-French cooking is intended to be — seasonal fruits and vegetables and acute flavors that stand out and separate from one another in the kind of dressy-casual atmosphere that compliments the sensibility of residents in the Bay Area. Every one of my visits to Woodward’s Garden has been distinctive, and this latest met my expectations. We sat in the front room, which I prefer for casual meals; the back room feels more formal and quiet. In the front room, I always have the sense that I’ve been invited into someone’s cottage kitchen, located somewhere between Provence and Sonoma. The décor is simple without being minimal, and the sense of the kitchen is integrated, so that the assortment of pots and pans hanging from a rack as you enter the restaurant provides as much of the ambiance as three ceramic platters on a table in the corner and the white tablecloths and napkins adorning the tables.\u003c/p>\n\u003cp>Seared scallops are a ubiquitous item on most menus these days –one wonders how it can be done differently. Served over leeks in a beurre blanc and topped with two different types of caviar, this version of the dish gave every flavor to the tongue — the sweetness of the scallops and leeks, the saltiness of the caviar, the sourness of the touch of lemon in the beurre blanc. The same was true for the trout bruschetta — sweetness from the roasted peppers, spiciness of the chipotle, saltiness of the trout, and sour of the crusty wheat bread used for the bruschetta — all without feeling too heavy. The main dishes are also artful. Lamb cooked medium rare was ingeniously paired with homemade hummus. Roasted artichokes and fingerling potatoes rounded out the dish. The butternut squash ravioli escaped being too sweet by the complement of browned butter, toasted macadamia nuts, and bitter wilted greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The big mystery was how to pair one bottle of wine with all of these different kinds of dishes. The hostess recommended Trebuchet Pinot Noir. Lively but not overpowering, the wine was a perfect pairing with all of the dishes.\u003c/p>\n\u003cp>Two chocolate fans took a risk on the panna cotta and were well rewarded. Again, the theme came through The panna cotta was light and completely satisfying. Since the custard was not terribly sweet in and of itself, blood oranges contributed sweetness while the berry compote added tartness and walnut cookies added texture. Despite being utterly full from the other dishes, we scraped the plate clean.\u003c/p>\n\u003cp>The menu changes daily, so each visit brings something new and exciting to the table; a place to revisit again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Woodward’s Garden:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp> \u003cstrong>What were the outstanding features? (both positive and negative)\u003c/strong>\u003c/p>\n\u003cp>I loved this place and I’m so glad to have finally visited, after walking past it for so many years. This place is a gem. I love its small size, great, homey cooking, and the fact that we could see the entire kitchen from our table, and be amazed by the fact that it was all prepared on a single, four-burner stove. The fact that it was women-run and operated was a really refreshing change. Even the\u003cbr>\ndishwasher was a woman. I loved that. Oh, and I loved that the\u003cbr>\nplace was under a freeway overpass. I feel like that’s a good deterrent to keep away the scene-grubbing droves.\u003c/p>\n\u003cp>\u003cstrong>Did anything make you feel uncomfortable? Explain.\u003c/strong>\u003c/p>\n\u003cp>I felt badly that my date’s chair was not comfortable and he’s really not one to complain. I wish our server had been a bit warmer, she was all business and hesitant to talk about the menu. The coffee, I heard from my date, was not very good, but I did not try this myself. Oh, and I hate the bar next door (Levende Lounge) and the crowd out front on their cell phones smoking was a bit of a mood-killer.\u003c/p>\n\u003cp>\u003cstrong>Did you enjoy your overall experience? Explain.\u003c/strong>\u003c/p>\n\u003cp>Absolutely. I will go anywhere for great food. I don’t like it when a place is too posh or too polished. This had the perfect balance of being elegant without even a smidgen of sceney-ness or pretension, and I really, really loved that.\u003c/p>\n\u003cp>\u003cstrong>Would you recommend this restaurant to friends? Why or why not?\u003c/strong>\u003c/p>\n\u003cp>Most definitely if they were looking for someplace that did the classic very, very well and they had the money to spend. In fact, it would be easy for a large family to take over the back room. You’d love the view out of those front windows, but it would feel like sitting in someone’s kitchen. My mom would love it, as would my father-in-law.\u003c/p>\n\u003cp>\u003cstrong>Would you return to the restaurant? Why or why not?\u003c/strong>\u003c/p>\n\u003cp>Absolutely, yes. The only deterrent is the cost, which I don’t think is too dear for what you get, but just too rich for my blood. That’s the problem with places like this — you want it to appeal to people who like things a bit grungy and ruffun, but then to charge prices like that — minimum $30/person if you drink water — means that only a certain type of clientele can come and enjoy it. Everything was thoughtful and delicious, even the bread!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Woodward’s Garden:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>There are some restaurants that become instant favorites. Typically they involve a well-balanced menu with imaginative food using excellent seasonal ingredients in an interesting comfortable setting. Woodward’s Garden has become one of my instant favorites for all these reasons. The location is a little funky, at the northern part of the Mission district where the 101 Duboce ramp dumps onto Mission. It’s very low key, so it’s easy to miss, not the least problem is that it is not well marked and is somewhat overshadowed by the brightly signed restaurant next door. However, parking was not a problem, so that is a plus. It is well worth the effort to find it.\u003c/p>\n\u003cp>When you first walk in the impression is not upscale. Low-watt naked bulbs, crudely finished uneven floor, odd layout, and the very tiny and very beat-up open kitchen right at the door, can provoke a “Whoa, what have I walked into?” moment. After awhile, however, it quickly reels you in, morphing into a hip shabby chic sort of ambiance. Think French garret meets fine gourmet. There is an underlying elegance with comfy chairs and benches, white tablecloths, brocade curtains, spare but not stark artwork, and plaintive female pop singers wafting through the room tempting you into a lingering mood. The staff is also spare with three (chef, server, dishwasher) one night and six the next. However, we never felt neglected with the impeccable but unobtrusive service and perfect timing on dishes to the table. I highly recommend engaging the server over your wine selections, either by the glass or the bottle. She did a great job with her pairings from a short but well constructed wine list that she helped develop. While the server was very helpful, she was a bit reserved, which might give the impression of aloofness.\u003c/p>\n\u003cp>The California cuisine menu is equally spare with seven starters ($7 to $13), six entrées ($17 to $24), and four desserts ($6.50 to $7.50) with a mixture of comfort food and very unique ingredients (steelhead salmon, smoked trout, blood oranges, watermelon radishes). Over the course of two visits with a number of friends, we tried every dish but one starter. All were an excellent balance of flavors, textures and seasonal ingredients. The clams and mussels in saffron broth with Merguez sausage and harissa cream ($9) provoked the same reaction both nights, everybody ripping off hunks of the fresh baked bread (crispy and reminiscent of something your find in the French countryside) to attack the broth. It was a classic Provençal sauce, according to the server, but had been boiled down so it was unusually thick and savory with no flour necessary to thicken it. Luckily for the person ordering the dish, there was plenty of broth. The clams and mussels were not overcooked and the sausage added a nice piquant burst of flavor. The salad of grilled Fuyu persimmons with arugula, pomegranate seeds, sweet-toasted walnuts, Cypress Grove goat cheese, and pomegranate vinaigrette ($8.75) looked on paper like it could be a jumbled mess, but the flavors and textures melded well. A split of 2000 Gregory Graham, Carneros, Pinot Noir ($18), with its black cherry and slight smoky aroma, paired well with the starters, which also included a bountiful plate of luscious, perfectly cooked scallops ($13) and smoked trout bruschetta ($9) with Romesco and chipotle sauces.\u003c/p>\n\u003cp>The roasted butternut squash ravioli entrée with hazelnut-brown butter and wilted spinach ($17) had bright rich flavors, and a very good filling-to-pasta ratio. This sauce also got the bread sopping treatment, so the dish ended up looking quite clean. Muscovy duck leg with balsamic vinegar sauce, Brussels sprouts, smoked bacon, and creamy polenta ($19) had nicely crispy skin and rich deep smoky flavors. The duck’s crispy skin, while moist without being greasy, was reminiscent of a perfectly cooked duck confit, which is a little tricky to get right. The balsamic sauce was heavenly and nicely contrasted the polenta. The leg of lamb ($23) was like a tour of the Mediterranean, with all the best flavors of Greece on one plate. The olive tapenade, the hummus, the Jerusalem artichokes, roasted eggplant, and the lemon beurre blanc all complemented the pink, perfectly done lamb slices. The sautéed Steelhead salmon ($22) resting on a bed of blood oranges, braised endive, frisée, applewood bacon, and a citrus aïoli was layered well with flavor. While this is a standard dish in many upscale restaurants, it was also perfectly cooked; crispy, yet moist. There were a lot of wines ordered with the entrées but the 1999 Elliott, Napa, Cabernet Sauvignon ($10) paired well with the duck, and the 2002 Truchard, Napa, Pinot Noir ($10), with its medium body, earthy mushroom, and plum tones, complemented both the Niman Ranch pork chop ($24) and the Steelhead salmon. All the dishes had excellent presentation, they were visually appealing without being fussy or cluttered.\u003c/p>\n\u003cp>All the desserts were different from the typical restaurant fare and very good, prepared in-house. The blood orange cake with walnuts and orange-cranberry compote ($6.50) was dense and moist with a tangy citrusy flavor. The Scharffenberger bittersweet chocolate-huckleberry torte ($7) was silky smooth and rich. Order the twenty year old Tawny Port if you want something mellow but are too stuffed to eat another bite.\u003c/p>\n\u003cp>Wine Menu: A small and nice balance of domestic and imported wines, at affordable price points. The menu features wines by the glass, split, and full bottle. The dessert wines by the glass featured a nice mix of ports, madieras, and sweet wines. I would recommend you inquire about off-the-menu dessert wines, and again as your server to pair with your dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, Woodward’s Garden gets a highly recommended rating. It’s a great place for a salad, starter and a glass of wine for a quick meal after work or settling in for several hours to savor the many flavors and wines with friends.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1700 Mission Street (at Duboce)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-621-7122\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodwardsgarden.com\">www.woodwardsgarden.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Californian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Woodward’s Garden: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden10.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden12.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/woodwardsgarden11.jpg\" alt=\"Woodward's Garden\" hspace=\"3\">\u003cbr>\nSeared Scallops with Caviar, Leeks, and Beurre Blanc; Leg of Lamb with Olive Tapenade, Hummus, Jerusalem Artichokes, and Roasted Eggplant and Lemon Beurre Blanc; Panna Cotta with Blood Oranges, Berry Compote, and Walnut Cookies\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Woodward’s Garden:\u003c/strong> Wednesday, January 13, 2006\u003c/p>\n\u003cp>Too often California-French or New American cuisine can be downright boring — muddy flavors that repeat themselves in multiple overly-heavy dishes. Woodward’s Garden is everything that California-French cooking is intended to be — seasonal fruits and vegetables and acute flavors that stand out and separate from one another in the kind of dressy-casual atmosphere that compliments the sensibility of residents in the Bay Area. Every one of my visits to Woodward’s Garden has been distinctive, and this latest met my expectations. We sat in the front room, which I prefer for casual meals; the back room feels more formal and quiet. In the front room, I always have the sense that I’ve been invited into someone’s cottage kitchen, located somewhere between Provence and Sonoma. The décor is simple without being minimal, and the sense of the kitchen is integrated, so that the assortment of pots and pans hanging from a rack as you enter the restaurant provides as much of the ambiance as three ceramic platters on a table in the corner and the white tablecloths and napkins adorning the tables.\u003c/p>\n\u003cp>Seared scallops are a ubiquitous item on most menus these days –one wonders how it can be done differently. Served over leeks in a beurre blanc and topped with two different types of caviar, this version of the dish gave every flavor to the tongue — the sweetness of the scallops and leeks, the saltiness of the caviar, the sourness of the touch of lemon in the beurre blanc. The same was true for the trout bruschetta — sweetness from the roasted peppers, spiciness of the chipotle, saltiness of the trout, and sour of the crusty wheat bread used for the bruschetta — all without feeling too heavy. The main dishes are also artful. Lamb cooked medium rare was ingeniously paired with homemade hummus. Roasted artichokes and fingerling potatoes rounded out the dish. The butternut squash ravioli escaped being too sweet by the complement of browned butter, toasted macadamia nuts, and bitter wilted greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The big mystery was how to pair one bottle of wine with all of these different kinds of dishes. The hostess recommended Trebuchet Pinot Noir. Lively but not overpowering, the wine was a perfect pairing with all of the dishes.\u003c/p>\n\u003cp>Two chocolate fans took a risk on the panna cotta and were well rewarded. Again, the theme came through The panna cotta was light and completely satisfying. Since the custard was not terribly sweet in and of itself, blood oranges contributed sweetness while the berry compote added tartness and walnut cookies added texture. Despite being utterly full from the other dishes, we scraped the plate clean.\u003c/p>\n\u003cp>The menu changes daily, so each visit brings something new and exciting to the table; a place to revisit again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Woodward’s Garden:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp> \u003cstrong>What were the outstanding features? (both positive and negative)\u003c/strong>\u003c/p>\n\u003cp>I loved this place and I’m so glad to have finally visited, after walking past it for so many years. This place is a gem. I love its small size, great, homey cooking, and the fact that we could see the entire kitchen from our table, and be amazed by the fact that it was all prepared on a single, four-burner stove. The fact that it was women-run and operated was a really refreshing change. Even the\u003cbr>\ndishwasher was a woman. I loved that. Oh, and I loved that the\u003cbr>\nplace was under a freeway overpass. I feel like that’s a good deterrent to keep away the scene-grubbing droves.\u003c/p>\n\u003cp>\u003cstrong>Did anything make you feel uncomfortable? Explain.\u003c/strong>\u003c/p>\n\u003cp>I felt badly that my date’s chair was not comfortable and he’s really not one to complain. I wish our server had been a bit warmer, she was all business and hesitant to talk about the menu. The coffee, I heard from my date, was not very good, but I did not try this myself. Oh, and I hate the bar next door (Levende Lounge) and the crowd out front on their cell phones smoking was a bit of a mood-killer.\u003c/p>\n\u003cp>\u003cstrong>Did you enjoy your overall experience? Explain.\u003c/strong>\u003c/p>\n\u003cp>Absolutely. I will go anywhere for great food. I don’t like it when a place is too posh or too polished. This had the perfect balance of being elegant without even a smidgen of sceney-ness or pretension, and I really, really loved that.\u003c/p>\n\u003cp>\u003cstrong>Would you recommend this restaurant to friends? Why or why not?\u003c/strong>\u003c/p>\n\u003cp>Most definitely if they were looking for someplace that did the classic very, very well and they had the money to spend. In fact, it would be easy for a large family to take over the back room. You’d love the view out of those front windows, but it would feel like sitting in someone’s kitchen. My mom would love it, as would my father-in-law.\u003c/p>\n\u003cp>\u003cstrong>Would you return to the restaurant? Why or why not?\u003c/strong>\u003c/p>\n\u003cp>Absolutely, yes. The only deterrent is the cost, which I don’t think is too dear for what you get, but just too rich for my blood. That’s the problem with places like this — you want it to appeal to people who like things a bit grungy and ruffun, but then to charge prices like that — minimum $30/person if you drink water — means that only a certain type of clientele can come and enjoy it. Everything was thoughtful and delicious, even the bread!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Woodward’s Garden:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>There are some restaurants that become instant favorites. Typically they involve a well-balanced menu with imaginative food using excellent seasonal ingredients in an interesting comfortable setting. Woodward’s Garden has become one of my instant favorites for all these reasons. The location is a little funky, at the northern part of the Mission district where the 101 Duboce ramp dumps onto Mission. It’s very low key, so it’s easy to miss, not the least problem is that it is not well marked and is somewhat overshadowed by the brightly signed restaurant next door. However, parking was not a problem, so that is a plus. It is well worth the effort to find it.\u003c/p>\n\u003cp>When you first walk in the impression is not upscale. Low-watt naked bulbs, crudely finished uneven floor, odd layout, and the very tiny and very beat-up open kitchen right at the door, can provoke a “Whoa, what have I walked into?” moment. After awhile, however, it quickly reels you in, morphing into a hip shabby chic sort of ambiance. Think French garret meets fine gourmet. There is an underlying elegance with comfy chairs and benches, white tablecloths, brocade curtains, spare but not stark artwork, and plaintive female pop singers wafting through the room tempting you into a lingering mood. The staff is also spare with three (chef, server, dishwasher) one night and six the next. However, we never felt neglected with the impeccable but unobtrusive service and perfect timing on dishes to the table. I highly recommend engaging the server over your wine selections, either by the glass or the bottle. She did a great job with her pairings from a short but well constructed wine list that she helped develop. While the server was very helpful, she was a bit reserved, which might give the impression of aloofness.\u003c/p>\n\u003cp>The California cuisine menu is equally spare with seven starters ($7 to $13), six entrées ($17 to $24), and four desserts ($6.50 to $7.50) with a mixture of comfort food and very unique ingredients (steelhead salmon, smoked trout, blood oranges, watermelon radishes). Over the course of two visits with a number of friends, we tried every dish but one starter. All were an excellent balance of flavors, textures and seasonal ingredients. The clams and mussels in saffron broth with Merguez sausage and harissa cream ($9) provoked the same reaction both nights, everybody ripping off hunks of the fresh baked bread (crispy and reminiscent of something your find in the French countryside) to attack the broth. It was a classic Provençal sauce, according to the server, but had been boiled down so it was unusually thick and savory with no flour necessary to thicken it. Luckily for the person ordering the dish, there was plenty of broth. The clams and mussels were not overcooked and the sausage added a nice piquant burst of flavor. The salad of grilled Fuyu persimmons with arugula, pomegranate seeds, sweet-toasted walnuts, Cypress Grove goat cheese, and pomegranate vinaigrette ($8.75) looked on paper like it could be a jumbled mess, but the flavors and textures melded well. A split of 2000 Gregory Graham, Carneros, Pinot Noir ($18), with its black cherry and slight smoky aroma, paired well with the starters, which also included a bountiful plate of luscious, perfectly cooked scallops ($13) and smoked trout bruschetta ($9) with Romesco and chipotle sauces.\u003c/p>\n\u003cp>The roasted butternut squash ravioli entrée with hazelnut-brown butter and wilted spinach ($17) had bright rich flavors, and a very good filling-to-pasta ratio. This sauce also got the bread sopping treatment, so the dish ended up looking quite clean. Muscovy duck leg with balsamic vinegar sauce, Brussels sprouts, smoked bacon, and creamy polenta ($19) had nicely crispy skin and rich deep smoky flavors. The duck’s crispy skin, while moist without being greasy, was reminiscent of a perfectly cooked duck confit, which is a little tricky to get right. The balsamic sauce was heavenly and nicely contrasted the polenta. The leg of lamb ($23) was like a tour of the Mediterranean, with all the best flavors of Greece on one plate. The olive tapenade, the hummus, the Jerusalem artichokes, roasted eggplant, and the lemon beurre blanc all complemented the pink, perfectly done lamb slices. The sautéed Steelhead salmon ($22) resting on a bed of blood oranges, braised endive, frisée, applewood bacon, and a citrus aïoli was layered well with flavor. While this is a standard dish in many upscale restaurants, it was also perfectly cooked; crispy, yet moist. There were a lot of wines ordered with the entrées but the 1999 Elliott, Napa, Cabernet Sauvignon ($10) paired well with the duck, and the 2002 Truchard, Napa, Pinot Noir ($10), with its medium body, earthy mushroom, and plum tones, complemented both the Niman Ranch pork chop ($24) and the Steelhead salmon. All the dishes had excellent presentation, they were visually appealing without being fussy or cluttered.\u003c/p>\n\u003cp>All the desserts were different from the typical restaurant fare and very good, prepared in-house. The blood orange cake with walnuts and orange-cranberry compote ($6.50) was dense and moist with a tangy citrusy flavor. The Scharffenberger bittersweet chocolate-huckleberry torte ($7) was silky smooth and rich. Order the twenty year old Tawny Port if you want something mellow but are too stuffed to eat another bite.\u003c/p>\n\u003cp>Wine Menu: A small and nice balance of domestic and imported wines, at affordable price points. The menu features wines by the glass, split, and full bottle. The dessert wines by the glass featured a nice mix of ports, madieras, and sweet wines. I would recommend you inquire about off-the-menu dessert wines, and again as your server to pair with your dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, Woodward’s Garden gets a highly recommended rating. It’s a great place for a salad, starter and a glass of wine for a quick meal after work or settling in for several hours to savor the many flavors and wines with friends.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Woodward’s Garden: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Quince-Huckleberry Galette with Almond\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dana Tommasino\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nQuince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer keeping it simple for this freeform tart to let the natural perfume of the quince and the huckleberry shine through. This galette is especially good with fresh whipped cream, crème fraîche, or vanilla ice-cream.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Galette Dough\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup unbleached all-purpose flour\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 teaspoons sugar\u003cbr>\n1 1/4 stick butter, cut into 1/2-inch pieces\u003cbr>\n1/3 cup + cold water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place the flour, salt, and sugar into the bowl of a food processor. Process quickly until you have pea-sized pieces of butter.\u003c/p>\n\u003cp>2. Turn out into a bowl and slowly mix in the water. The dough should be a little ropy and on the dry side. If the dough seems too dry, sprinkle a little more water over it until you can press the dough together.\u003c/p>\n\u003cp>3. Form the dough into a disc, cover with plastic wrap, and chill.\u003c/p>\n\u003cp>\u003cstrong>The Quince\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 quince, peeled, halved, and cored\u003cbr>\n3 cups water\u003cbr>\n1 cup sugar\u003cbr>\n1/2 vanilla bean, seeds scraped\u003cbr>\n1 lemon, zested\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all the ingredients in a medium saucepan, bring to a boil, then simmer until the fruit is very tender, about 45 minutes to 1 hour.\u003c/p>\n\u003cp>2. Let the fruit cool in the poaching liquid. After the quince has cooled remove it and reduce the liquid to syrup consistency. Set aside.\u003c/p>\n\u003cp>\u003cstrong>To Assemble\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup almond paste\u003cbr>\n4 tablespoons sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 tablespoon flour\u003cbr>\n1/2 cup huckleberries, stems removed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 400°. Roll out the chilled galette dough to a 1/8-inch thick circle (it does not have to be perfectly round or perfectly neat).\u003c/p>\n\u003cp>2. Place the almond paste, 3 tablespoons of the sugar, and all of the salt and flour in the bowl of a food processor and process until mixed. Spread this mixture over the galette dough leaving a 2-inch boarder uncovered on the outside edge.\u003c/p>\n\u003cp>3. Sprinkle the huckleberries over the filling. Using a paring knife, fan the quince into 1/4-inch slices leaving the fruit intact at the stem end. Press down on the quince to fan out and place over the filling and huckleberries, starting on the outside of the circle. Make about two concentric circles to the center.\u003c/p>\n\u003cp>4. Fold the exposed outside edge of the dough over the fruit, crimping the every few inches. Sprinkle the whole galette with the remaining tablespoon of sugar and bake on a lower shelf in the oven until golden, caramelized, and crisp, about 45-50 minutes.\u003c/p>\n\u003cp>5. Cool the galette slightly, and using a pastry brush, glaze the quince with the reduced poaching liquid. If it seems too thick, re-warm it and/or add a sprinkle of water. Serve the galette warm with whipped cream, crème fraîche or vanilla ice cream.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with fresh whipped cream, crème fraîche or vanilla ice-cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA lovely Muscat Beaumes-de-Venise\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Quince-Huckleberry Galette with Almond\n\u003cstrong>Recipe Chef:\u003c/strong> Dana Tommasino\n\u003cstrong>Type of Cuisine:\u003c/strong> American\n\u003cstrong>Food Category:\u003c/strong> Dessert\n\u003cstrong>Serves:\u003c/strong> 6\n\u003cstrong>Recipe Description:\u003c/strong> Quince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer keeping it simple for this freeform tart to let the natural perfume of the quince and the huckleberry shine through. This galette is especially good with fresh whipped cream, crème fraîche, or vanilla ice-cream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Woodward’s Garden: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Quince-Huckleberry Galette with Almond\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dana Tommasino\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nQuince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer keeping it simple for this freeform tart to let the natural perfume of the quince and the huckleberry shine through. This galette is especially good with fresh whipped cream, crème fraîche, or vanilla ice-cream.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Galette Dough\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup unbleached all-purpose flour\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 teaspoons sugar\u003cbr>\n1 1/4 stick butter, cut into 1/2-inch pieces\u003cbr>\n1/3 cup + cold water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place the flour, salt, and sugar into the bowl of a food processor. Process quickly until you have pea-sized pieces of butter.\u003c/p>\n\u003cp>2. Turn out into a bowl and slowly mix in the water. The dough should be a little ropy and on the dry side. If the dough seems too dry, sprinkle a little more water over it until you can press the dough together.\u003c/p>\n\u003cp>3. Form the dough into a disc, cover with plastic wrap, and chill.\u003c/p>\n\u003cp>\u003cstrong>The Quince\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 quince, peeled, halved, and cored\u003cbr>\n3 cups water\u003cbr>\n1 cup sugar\u003cbr>\n1/2 vanilla bean, seeds scraped\u003cbr>\n1 lemon, zested\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all the ingredients in a medium saucepan, bring to a boil, then simmer until the fruit is very tender, about 45 minutes to 1 hour.\u003c/p>\n\u003cp>2. Let the fruit cool in the poaching liquid. After the quince has cooled remove it and reduce the liquid to syrup consistency. Set aside.\u003c/p>\n\u003cp>\u003cstrong>To Assemble\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup almond paste\u003cbr>\n4 tablespoons sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 tablespoon flour\u003cbr>\n1/2 cup huckleberries, stems removed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 400°. Roll out the chilled galette dough to a 1/8-inch thick circle (it does not have to be perfectly round or perfectly neat).\u003c/p>\n\u003cp>2. Place the almond paste, 3 tablespoons of the sugar, and all of the salt and flour in the bowl of a food processor and process until mixed. Spread this mixture over the galette dough leaving a 2-inch boarder uncovered on the outside edge.\u003c/p>\n\u003cp>3. Sprinkle the huckleberries over the filling. Using a paring knife, fan the quince into 1/4-inch slices leaving the fruit intact at the stem end. Press down on the quince to fan out and place over the filling and huckleberries, starting on the outside of the circle. Make about two concentric circles to the center.\u003c/p>\n\u003cp>4. Fold the exposed outside edge of the dough over the fruit, crimping the every few inches. Sprinkle the whole galette with the remaining tablespoon of sugar and bake on a lower shelf in the oven until golden, caramelized, and crisp, about 45-50 minutes.\u003c/p>\n\u003cp>5. Cool the galette slightly, and using a pastry brush, glaze the quince with the reduced poaching liquid. If it seems too thick, re-warm it and/or add a sprinkle of water. Serve the galette warm with whipped cream, crème fraîche or vanilla ice cream.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with fresh whipped cream, crème fraîche or vanilla ice-cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA lovely Muscat Beaumes-de-Venise\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s Pledge Special episode profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Alamo Square Seafood Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Kokkari Estiatorio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003cbr>\nIt was great to have our first studio audience of KQED members during the pledge show. We set up chairs on the studio floor and had such fun interacting with the crowd.\u003c/p>\n\u003cp>The three KQED guest personalities offered unique perspectives when it came to dining out. Belva, though petite in stature, is commanding on screen. She was calm and reassuring. Spencer was a bit harried when he first sat down to tape since he was finishing up a story on New Orleans. We had to unplug his microphone to go fix the story copy, then he raced back to the set. He quickly got in the groove, though. Duc was charming yet brutally honest. He had a bad experience at Spencer’s pick, Kokkari Estiatorio, but was willing to give it another try. To return the favor, Duc’s pick of Alamo Square Seafood Grill, was not Spencer’s favorite. All three of them seemed to enjoy Belva’s recommendation, Nob Hill Café, and agreed the trick to getting parking by the restaurant is to go early.\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/duc.jpg\" alt=\"Duc\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nguyen Qui Duc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED FM’s \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD37\" target=\"new\" rel=\"noopener\">“Pacific Time”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">Alamo Square Seafood Grill\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/spencer.jpg\" alt=\"Spencer\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Spencer Michels\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Correspondent for \u003ca href=\"http://www.pbs.org/newshour/\" target=\"new\" rel=\"noopener\">“NewsHour with Jim Lehrer”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">Kokkari Estiatorio\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/belva.jpg\" alt=\"Belva\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Belva Davis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED’S \u003ca href=\"http://thisweek.kqed.org/\" target=\"new\" rel=\"noopener\">“This Week in Northern California”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">Nob Hill Café\u003c/a> (restaurant info)\u003c/p>\n\u003cp>At the end of the taping, I got to lead a wine tasting for the audience. We poured Bonterra wines paired with delicious appetizers and desserts. Wish we could do that every show!\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Palivou Vineyards, Agiorgitiko, Nemea Valley, Greece $18\u003c/b>\u003cbr>\nAgiorgitiko (pronounced ah-your-ee-teeko) is a Greek red wine you’ll embrace. Supple and smooth with dark berry flavors and chocolaty aromas, it’s a sexy wine. Instead of a hearty Syrah or Cabernet Sauvignon, give this wine a try next time you’re grilling steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Jekel Vineyards, Pinot Noir, Monterey County, California $17\u003c/b>\u003cbr>\nPinot Noir is known for its silky texture and elegance and this wine captures the grape’s signature characteristics. Vibrant notes of red cherry and strawberry are complemented by a touch of spice. Serve alongside salmon, roast turkey, or pork loin in a mushroom sauce.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's Pledge Special episode profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Alamo Square Seafood Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">restaurant information\u003c/a> |\r\n2) \u003cstrong>Kokkari Estiatorio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">restaurant information\u003c/a> |\r\n3) \u003cstrong>Nob Hill Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant information\u003c/a> |\r\n\r\n\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s Pledge Special episode profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Alamo Square Seafood Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Kokkari Estiatorio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003cbr>\nIt was great to have our first studio audience of KQED members during the pledge show. We set up chairs on the studio floor and had such fun interacting with the crowd.\u003c/p>\n\u003cp>The three KQED guest personalities offered unique perspectives when it came to dining out. Belva, though petite in stature, is commanding on screen. She was calm and reassuring. Spencer was a bit harried when he first sat down to tape since he was finishing up a story on New Orleans. We had to unplug his microphone to go fix the story copy, then he raced back to the set. He quickly got in the groove, though. Duc was charming yet brutally honest. He had a bad experience at Spencer’s pick, Kokkari Estiatorio, but was willing to give it another try. To return the favor, Duc’s pick of Alamo Square Seafood Grill, was not Spencer’s favorite. All three of them seemed to enjoy Belva’s recommendation, Nob Hill Café, and agreed the trick to getting parking by the restaurant is to go early.\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/duc.jpg\" alt=\"Duc\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nguyen Qui Duc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED FM’s \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD37\" target=\"new\" rel=\"noopener\">“Pacific Time”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">Alamo Square Seafood Grill\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/spencer.jpg\" alt=\"Spencer\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Spencer Michels\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Correspondent for \u003ca href=\"http://www.pbs.org/newshour/\" target=\"new\" rel=\"noopener\">“NewsHour with Jim Lehrer”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">Kokkari Estiatorio\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/belva.jpg\" alt=\"Belva\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Belva Davis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED’S \u003ca href=\"http://thisweek.kqed.org/\" target=\"new\" rel=\"noopener\">“This Week in Northern California”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">Nob Hill Café\u003c/a> (restaurant info)\u003c/p>\n\u003cp>At the end of the taping, I got to lead a wine tasting for the audience. We poured Bonterra wines paired with delicious appetizers and desserts. Wish we could do that every show!\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Palivou Vineyards, Agiorgitiko, Nemea Valley, Greece $18\u003c/b>\u003cbr>\nAgiorgitiko (pronounced ah-your-ee-teeko) is a Greek red wine you’ll embrace. Supple and smooth with dark berry flavors and chocolaty aromas, it’s a sexy wine. Instead of a hearty Syrah or Cabernet Sauvignon, give this wine a try next time you’re grilling steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Jekel Vineyards, Pinot Noir, Monterey County, California $17\u003c/b>\u003cbr>\nPinot Noir is known for its silky texture and elegance and this wine captures the grape’s signature characteristics. Vibrant notes of red cherry and strawberry are complemented by a touch of spice. Serve alongside salmon, roast turkey, or pork loin in a mushroom sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alamo Square Seafood Grill\u003c/strong> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare1.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare4.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare8.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare7.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare24.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare21.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare11.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare12.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare14.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cbr>\nSteamed Mussels, Grilled Tuna with Mousseline with Lime Confit, Trio of Crème Brûlée\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n803 Fillmore Street (at Grove)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.795047,-122.418087&sspn=0.021195,0.031972&q=alamo+square+san+francisco&cid=37775000,-122418333,16482670740472945098&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), free parking lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-440-2828\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:andrelarzul@yahoo.com\">andrelarzul@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alamosquareseafoodgrill.com\">www.alamosquareseafoodgrill.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Andre Larzul\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lance Holton\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Lance Holton\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fresh Fish Paired with Choice of Sauce and Cooking Method, Moules Frites, Crab Cakes, Coquilles St. Jacques\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12 (corkage waived on Wednesdays)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 bottle per couple\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-10:00pm\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n803 Fillmore Street (at Grove)\r\nSan Francisco, CA 94117\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.795047,-122.418087&sspn=0.021195,0.031972&q=alamo+square+san+francisco&cid=37775000,-122418333,16482670740472945098&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-440-2828\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alamosquareseafoodgrill.com\">www.alamosquareseafoodgrill.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French Seafood",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alamo Square Seafood Grill\u003c/strong> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare1.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare4.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare8.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare7.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare24.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare21.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare11.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare12.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/alamosquare14.jpg\" alt=\"Alamo Square Seafood Grill\" hspace=\"3\">\u003cbr>\nSteamed Mussels, Grilled Tuna with Mousseline with Lime Confit, Trio of Crème Brûlée\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n803 Fillmore Street (at Grove)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.795047,-122.418087&sspn=0.021195,0.031972&q=alamo+square+san+francisco&cid=37775000,-122418333,16482670740472945098&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), free parking lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-440-2828\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:andrelarzul@yahoo.com\">andrelarzul@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alamosquareseafoodgrill.com\">www.alamosquareseafoodgrill.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Andre Larzul\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lance Holton\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Lance Holton\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fresh Fish Paired with Choice of Sauce and Cooking Method, Moules Frites, Crab Cakes, Coquilles St. Jacques\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12 (corkage waived on Wednesdays)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 bottle per couple\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-10:00pm\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Kokkari Estiatorio\u003c/strong> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari5.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari6.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari2.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari15.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari1.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari4.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari11.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari12.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kokkari13.jpg\" alt=\"Kokkari Estiatorio\" hspace=\"3\">\u003cbr>\nMelitzanosalata, Taramosalata, Tzatziki, Favosalata or Fetosalata me Elies with Housemade Grilled Pita; Arnisia Paidakia: Grilled Lamb Chops with a Lemon-Oregano Vinaigrette and Kokkari Potatoes; Thalasina Scharas Yia Dio: Seafood Grill for Two with Whole Fish, Prawns, and Mussels\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n200 Jackson Street (at Front Street)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.777499,-122.431254&sspn=0.0053,0.007993&q=kokkari+san+francisco&cid=37775000,-122418333,118855342105001920&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet (for dinner hours)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-981-0983\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@kokkari.com\">info@kokkari.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kokkari.com\">www.kokkari.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> George and Judy Marcus and Kenny and Angie Frangadakis\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Erik Cosselmon\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Erik Cosselmon\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Greek-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Lamb Chops, Rotisserie Meats, and Whole Roasted Fish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 1 month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n200 Jackson Street (at Front Street)\r\nSan Francisco, CA 94111\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.777499,-122.431254&sspn=0.0053,0.007993&q=kokkari+san+francisco&cid=37775000,-122418333,118855342105001920&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet (for dinner hours)\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kokkari.com\">www.kokkari.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Greek-Mediterranean",
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"content": "\u003cp>\u003cstrong>Nob Hill Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=216\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe10.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe3.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe4.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe15.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe12.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe8.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe2.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe6.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe1.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cbr>\nCalzone: Fresh Spinach, Feta, Mozzarella, Roasted Onions and Garlic; Margherita Pizza: Pomodoro, Oregano, Mozzarella and Basil; Chocolate Ganache\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1152 Taylor Street (at Pleasant Street, between Sacramento and Clay)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.79784,-122.399529&sspn=0.005299,0.007993&q=nob+hill+cafe+san+francisco&li=lmd&t=m&cid=37775000,-122418333,12109072847223202164&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet available at Taylor and Washington (for dinner hours), 2 parking garages within walking distance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-6500\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:nicole_harlan@sbcglobal.net\">nicole_harlan@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nobhillcafe.com\">www.nobhillcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carole Deeb\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jose (Trini) Garcia\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fettuccine Aragosta (Fettuccine with Prawns in a Lobster Bisque Sauce), Spaghetti Carbonara, Homemade Gnocchi with Bolognese Sauce, Prosciutto Crudo Pizza (Prosciutto, Pears, and Gorgonzola)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:00am-3:00pm (brunch/lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 11:00am-3:00pm (brunch/lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday), lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, but on a walk-in basis only.\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No, but our most popular tables are set in the window — a favorite place of the San Francisco Twins.\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1152 Taylor Street (at Pleasant Street, between Sacramento and Clay)\r\nSan Francisco, CA 94108\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.79784,-122.399529&sspn=0.005299,0.007993&q=nob+hill+cafe+san+francisco&li=lmd&t=m&cid=37775000,-122418333,12109072847223202164&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-776-6500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nobhillcafe.com\">www.nobhillcafe.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian",
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"description": "Location:\r\n1152 Taylor Street (at Pleasant Street, between Sacramento and Clay)\r\nSan Francisco, CA 94108\r\nmap\r\nPhone: 415-776-6500\r\nWebsite: www.nobhillcafe.com\r\nType of Cuisine: Italian",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Nob Hill Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=216\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe10.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe3.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe4.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe15.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe12.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe8.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe2.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe6.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe1.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cbr>\nCalzone: Fresh Spinach, Feta, Mozzarella, Roasted Onions and Garlic; Margherita Pizza: Pomodoro, Oregano, Mozzarella and Basil; Chocolate Ganache\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1152 Taylor Street (at Pleasant Street, between Sacramento and Clay)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.79784,-122.399529&sspn=0.005299,0.007993&q=nob+hill+cafe+san+francisco&li=lmd&t=m&cid=37775000,-122418333,12109072847223202164&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet available at Taylor and Washington (for dinner hours), 2 parking garages within walking distance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-6500\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:nicole_harlan@sbcglobal.net\">nicole_harlan@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nobhillcafe.com\">www.nobhillcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carole Deeb\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jose (Trini) Garcia\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fettuccine Aragosta (Fettuccine with Prawns in a Lobster Bisque Sauce), Spaghetti Carbonara, Homemade Gnocchi with Bolognese Sauce, Prosciutto Crudo Pizza (Prosciutto, Pears, and Gorgonzola)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:00am-3:00pm (brunch/lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 11:00am-3:00pm (brunch/lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday), lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, but on a walk-in basis only.\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No, but our most popular tables are set in the window — a favorite place of the San Francisco Twins.\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 11 (#111) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Eric’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=91\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=93\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Dishdash\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=89\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=92\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>The Blue Plate\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=90\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=94\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100c.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>During shooting I was almost left speechless…a hard thing to do, believe me. When Josh said he didn’t actually eat at Dishdash, I stared at him with my mouth agape. He proceeded to tell me they sat him in the adjoining restaurant, but I’d never before had to handle someone who actually hadn’t eaten at the chosen spot! Josh was a good guy with that twenty-something, sassy attitude. He was playfully bossing around the crew, ordering more wine and asking to reshoot his takes (which we didn’t). Both Vija and I teased him mercilessly in the name of fun. One thing that unified us was the don’t-miss dish of drunken mac and cheese at Josh’s pick, Blue Plate. J.T. is a fellow wine lover who lives in the East Bay, so we chatted about the many merits of Livermore wines. Too bad we didn’t have one on set to sip. Next time…\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb> 2004 Joseph Drouhin, Chirobles, Beaujolais, France $14\u003c/b>\u003cbr>\nMost people think of Beaujolais as just the fruity nouveau wine that appears each November, but Beaujolais is so much more. This juicy sipper from the venerable house of Drouhin is a top-quality Cru wine. Hailing from the appellation of Chirobles in Beaujolais, the Gamay-based red is elegant, soft, and packed with red berry fruit flavors. Chill it down and serve with spicy fare for a treat.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Five Rivers Winery Pinot Noir, Santa Barbara County, California $12\u003c/b>\u003cbr>\nSilky, fruit-driven Pinot is pleasure in a bottle but you rarely find it priced so affordably. Complex and classy, this wine easily matches versions costing twice as much. Pour it alongside pork tenderloin roasted with sliced plums and a sprig of fresh lavender.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's episode 11 (#111) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Eric's\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=91\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=93\">reviews\u003c/a> |\r\n2) \u003cstrong>Dishdash\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=89\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=92\">reviews\u003c/a> |\r\n3) \u003cstrong>The Blue Plate\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=90\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=94\">reviews\u003c/a> |\r\n\r\n\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100c.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>During shooting I was almost left speechless…a hard thing to do, believe me. When Josh said he didn’t actually eat at Dishdash, I stared at him with my mouth agape. He proceeded to tell me they sat him in the adjoining restaurant, but I’d never before had to handle someone who actually hadn’t eaten at the chosen spot! Josh was a good guy with that twenty-something, sassy attitude. He was playfully bossing around the crew, ordering more wine and asking to reshoot his takes (which we didn’t). Both Vija and I teased him mercilessly in the name of fun. One thing that unified us was the don’t-miss dish of drunken mac and cheese at Josh’s pick, Blue Plate. J.T. is a fellow wine lover who lives in the East Bay, so we chatted about the many merits of Livermore wines. Too bad we didn’t have one on set to sip. Next time…\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb> 2004 Joseph Drouhin, Chirobles, Beaujolais, France $14\u003c/b>\u003cbr>\nMost people think of Beaujolais as just the fruity nouveau wine that appears each November, but Beaujolais is so much more. This juicy sipper from the venerable house of Drouhin is a top-quality Cru wine. Hailing from the appellation of Chirobles in Beaujolais, the Gamay-based red is elegant, soft, and packed with red berry fruit flavors. Chill it down and serve with spicy fare for a treat.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Five Rivers Winery Pinot Noir, Santa Barbara County, California $12\u003c/b>\u003cbr>\nSilky, fruit-driven Pinot is pleasure in a bottle but you rarely find it priced so affordably. Complex and classy, this wine easily matches versions costing twice as much. Pour it alongside pork tenderloin roasted with sliced plums and a sprig of fresh lavender.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Eric’s\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=93\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics1.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics10.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics3.jpg\" alt=\"Eric's\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics2.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics11.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics12.jpg\" alt=\"Eric's\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1500 Church Street (at 27th Street)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.745081,-122.418809&sspn=0.007338,0.007113&hl=en&q=eric%27s+san+francisco&cid=37775000,-122418333,570675394143150009&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-0919\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tony Sung\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Sung\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Hunan and Mandarin Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shanghai Chicken, Five Taste Chicken, Walnut Prawns, Hunan Lamb, Eric’s Cakes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nTuesday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nWednesday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nThursday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nFriday: 11:30am-10:00pm (lunch and dinner)\u003cbr>\nSaturday: 11:30am-10:00pm (lunch and dinner)\u003cbr>\nSunday: 12:00pm-10:00pm (lunch and dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1500 Church Street (at 27th Street)\r\nSan Francisco, CA 94131\r\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.745081,-122.418809&sspn=0.007338,0.007113&hl=en&q=eric%27s+san+francisco&cid=37775000,-122418333,570675394143150009&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-282-0919\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Hunan and Mandarin Chinese\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=93\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Eric’s\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=93\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics1.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics10.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics3.jpg\" alt=\"Eric's\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics2.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics11.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics12.jpg\" alt=\"Eric's\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1500 Church Street (at 27th Street)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.745081,-122.418809&sspn=0.007338,0.007113&hl=en&q=eric%27s+san+francisco&cid=37775000,-122418333,570675394143150009&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-0919\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tony Sung\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Sung\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Hunan and Mandarin Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shanghai Chicken, Five Taste Chicken, Walnut Prawns, Hunan Lamb, Eric’s Cakes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nTuesday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nWednesday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nThursday: 11:00am-9:00pm (lunch and dinner)\u003cbr>\nFriday: 11:30am-10:00pm (lunch and dinner)\u003cbr>\nSaturday: 11:30am-10:00pm (lunch and dinner)\u003cbr>\nSunday: 12:00pm-10:00pm (lunch and dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Eric’s: Reviews",
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"content": "\u003cp>\u003cstrong>Eric’s: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=91\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics6.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics4.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics9.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cbr>\nPotstickers, Wonton Soup, Asparagus Beef\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jt.jpg\" alt=\"J.T.\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> J.T.\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Eric’s\u003cbr>\n\u003cstrong>Reviewed Eric’s:\u003c/strong> Saturday, December 31, 2005\u003c/p>\n\u003cp>I started going to Eric’s about ten years ago and I have loved it ever since. We will drive from Livermore to San Francisco just to have Eric’s, it’s that good. Anytime we are in San Francisco and have out-of-towners with us, we take them to Eric’s and I have never been let down. I know that I will have a great meal when I go there, from the fresh vegetables to the choice meats, this is the best Chinese food in San Francisco. It is always a good idea to go a little early to Eric’s, because the place fills up very fast. There is always a very nice mix of people from couples to families. Just about every time we have been there, there have been children eating with their parents.\u003c/p>\n\u003cp>Two of the stand-out dishes that Eric’s serves are, the Five Taste Chicken and the Walnut Prawns. The Five Taste Chicken alone is worth the drive from Livermore to San Francisco. At first glance, you think you are being served sweet and sour chicken, because that is what it looks like. But upon your first bite, you realize that this is WAY better then dumb old sweet and sour chicken! There are large pieces of white meat chicken that have been fried and mixed in a sauce that defies description. There is a flavor of citrus, sweet sauce, pineapple, cinnamon, and much more. Anyone who goes to Eric’s must order the Five Taste Chicken. As for the Walnut Prawns, they are a group favorite. It is served in a fried potato basket, and the prawns are battered and fried and served in a rich white mayonnaise-type sauce. We call these “Walnut-go-straight-to-your-thighs-Prawns.” Some of my other favorites are, Mu Shu Pork, Eric’s Fried Rice, Eric’s Chow Mein, and Asparagus Beef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is no need to shy away from the seafood entrees, because although the group did not have them on this trip to Eric’s, I can say from past experiences that anything with scallops in it has been wonderful! Parking around Eric’s can be a little tricky, the key is to drop someone off to put your name in, as you drive around looking for a parking spot. The J Church train drops you off at the front door pretty much. If you love Chinese food and think you have tried them all, you need look no further than Eric’s on Church Street. Just don’t tell everyone, I would like to get a seat the next time I go!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/vija.jpg\" alt=\"Vija\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Vija\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dishdash\u003cbr>\n\u003cstrong>Reviewed Eric’s:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp> I loved the buttery yellow walls, tasteful antique Chinese furniture, and flower-filled décor. I also liked the relaxed, yet relatively formal, setting of tables with white linen tablecloths and napkins. It felt homey, comfortable, vibrant, and colorful (yellow, red, pink, white, and dark brown). I would recommend sitting in one of the corner tables, so you can watch light neighborhood traffic and people walking by. Service was crisp, efficient, and deceptively attentive. Waiters were constantly roaming/watching to anticipate customer needs.\u003c/p>\n\u003cp>While driving to the restaurant, I had cravings for familiar Chinese dishes, like spicy noodles and chicken with cashew nuts. But after seeing Eric’s menu and the chef’s specials, I ordered ALL items from that list.\u003c/p>\n\u003cp>Appetizer: Eric’s Cakes: Light dough (thicker than puff pastry, but lighter than samosa dough) nicely fried and generously filled with scallions and garnished with peanut sauce. Very nice, light taste — a true appetizer that’s not too filling. Diamond cut presentation.\u003c/p>\n\u003cp>Main Dishes:\u003cbr>\nSesame Beef: Aged beef deep-fried and coated with dark brown sesame sauce; warm spice, but not fiery; satisfies the palate for crispy, chewy food.\u003c/p>\n\u003cp>Shanghai Chicken: A true standout in the world of Chinese dishes. Perfectly cooked chicken, diced in small but generous pieces. In a lovely “chef’s special” sauce — slightly sweet, tangy, and spicy. Tossed with fried seaweed tableside.\u003c/p>\n\u003cp>Lamb with Scallions: Generous vegetables in this dish; standard brown sauce; average but not unusually good.\u003c/p>\n\u003cp>Mango Beef: Ripe, sweet mangos in this dish; red onions add crisp and crunch; standard brown sauce; average but not unusually good.\u003c/p>\n\u003cp>Portions were very generous, quality of food was good to excellent, and atmosphere is slightly upscale without being overly formal — all these factors make this restaurant a good value. I would recommend this restaurant to friends and I would return here. Combination of nice atmosphere, food, colorful decor, prompt, no-nonsense and attentive service, and affordability left me a very satisfied diner.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/josh.jpg\" alt=\"Josh\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Josh\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Territory Manager for New York State\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Blue Plate\u003cbr>\n\u003cstrong>Reviewed Eric’s:\u003c/strong> Tuesday, January 3, 2006\u003c/p>\n\u003cp>I went to Eric’s on a dreary evening — the rain was coming down in sheets and the idea of good Chinese food hit the spot. Having never eaten at Eric’s, I was excited to see why so many people sing accolades of this little Chinese restaurant tucked away in Noe Valley.\u003c/p>\n\u003cp>Krisztina and I arrived in a brightly lit, inviting, yet simply designed room, to find that we were the second table of the evening. We were quickly greeted and served water. Both Kris and I ordered a Wente Cabernet while reviewing the menu. She decided to start with the Crab Rangoon and I ordered the Pot Stickers. The Crab Rangoon is a deep-fried dumpling filled with crab and cheese. Kris loved it, but I found it to be very creamy; too much so, in fact. The Potstickers were fabulous, crispy on the outside, soft dough on the inside and stuffed with the best ground pork mixture I have ever had in a potsticker.\u003c/p>\n\u003cp>While we were finishing our apps, we ordered another round of dishes. Krisztina ordered the Imperial Shrimp, a battered fried shrimp that is served with a spicy sauce. The idea of soup on a rainy day seemed so perfect to me that I couldn’t pass it up, so I ordered a small Hot and Sour soup and another round of those lovely Potstickers. The shrimp arrived steaming hot and smelling of spicy sauce, although I don’t typically enjoy shrimp, I thought these were great. For me, it was the sauce that tied it all together. While Kris was enjoying her shrimp, I served some soup. Now, hot and sour soup is s a simple dish, but for some reason difficult to make perfectly. Eric’s delivered. This was the perfect balance of flavors and actually encouraged me to order another soup, the Wonton Soup. This arrived with a clear broth, dumplings that were silky in texture, and fresh crisp vegetables. I will say that the Wonton Soup was my favorite dish of the meal and the perfect soup for a dreary day.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end, I will say that Eric’s is amazing Chinese food at an incredibly reasonable price. I cannot wait to return.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1500 Church Street (at 27th Street)\r\nSan Francisco, CA 94131\r\n\u003cstrong>Phone:\u003c/strong> 415-282-0919\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Hunan and Mandarin Chinese\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"title": "Eric’s: Reviews | KQED",
"description": "Location:\r\n1500 Church Street (at 27th Street)\r\nSan Francisco, CA 94131\r\nPhone: 415-282-0919\r\nType of Cuisine: Hunan and Mandarin Chinese\r\nReviewed: Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Eric’s: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=91\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics6.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics4.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/erics9.jpg\" alt=\"Eric's\" hspace=\"3\">\u003cbr>\nPotstickers, Wonton Soup, Asparagus Beef\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jt.jpg\" alt=\"J.T.\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> J.T.\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Eric’s\u003cbr>\n\u003cstrong>Reviewed Eric’s:\u003c/strong> Saturday, December 31, 2005\u003c/p>\n\u003cp>I started going to Eric’s about ten years ago and I have loved it ever since. We will drive from Livermore to San Francisco just to have Eric’s, it’s that good. Anytime we are in San Francisco and have out-of-towners with us, we take them to Eric’s and I have never been let down. I know that I will have a great meal when I go there, from the fresh vegetables to the choice meats, this is the best Chinese food in San Francisco. It is always a good idea to go a little early to Eric’s, because the place fills up very fast. There is always a very nice mix of people from couples to families. Just about every time we have been there, there have been children eating with their parents.\u003c/p>\n\u003cp>Two of the stand-out dishes that Eric’s serves are, the Five Taste Chicken and the Walnut Prawns. The Five Taste Chicken alone is worth the drive from Livermore to San Francisco. At first glance, you think you are being served sweet and sour chicken, because that is what it looks like. But upon your first bite, you realize that this is WAY better then dumb old sweet and sour chicken! There are large pieces of white meat chicken that have been fried and mixed in a sauce that defies description. There is a flavor of citrus, sweet sauce, pineapple, cinnamon, and much more. Anyone who goes to Eric’s must order the Five Taste Chicken. As for the Walnut Prawns, they are a group favorite. It is served in a fried potato basket, and the prawns are battered and fried and served in a rich white mayonnaise-type sauce. We call these “Walnut-go-straight-to-your-thighs-Prawns.” Some of my other favorites are, Mu Shu Pork, Eric’s Fried Rice, Eric’s Chow Mein, and Asparagus Beef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is no need to shy away from the seafood entrees, because although the group did not have them on this trip to Eric’s, I can say from past experiences that anything with scallops in it has been wonderful! Parking around Eric’s can be a little tricky, the key is to drop someone off to put your name in, as you drive around looking for a parking spot. The J Church train drops you off at the front door pretty much. If you love Chinese food and think you have tried them all, you need look no further than Eric’s on Church Street. Just don’t tell everyone, I would like to get a seat the next time I go!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/vija.jpg\" alt=\"Vija\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Vija\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dishdash\u003cbr>\n\u003cstrong>Reviewed Eric’s:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp> I loved the buttery yellow walls, tasteful antique Chinese furniture, and flower-filled décor. I also liked the relaxed, yet relatively formal, setting of tables with white linen tablecloths and napkins. It felt homey, comfortable, vibrant, and colorful (yellow, red, pink, white, and dark brown). I would recommend sitting in one of the corner tables, so you can watch light neighborhood traffic and people walking by. Service was crisp, efficient, and deceptively attentive. Waiters were constantly roaming/watching to anticipate customer needs.\u003c/p>\n\u003cp>While driving to the restaurant, I had cravings for familiar Chinese dishes, like spicy noodles and chicken with cashew nuts. But after seeing Eric’s menu and the chef’s specials, I ordered ALL items from that list.\u003c/p>\n\u003cp>Appetizer: Eric’s Cakes: Light dough (thicker than puff pastry, but lighter than samosa dough) nicely fried and generously filled with scallions and garnished with peanut sauce. Very nice, light taste — a true appetizer that’s not too filling. Diamond cut presentation.\u003c/p>\n\u003cp>Main Dishes:\u003cbr>\nSesame Beef: Aged beef deep-fried and coated with dark brown sesame sauce; warm spice, but not fiery; satisfies the palate for crispy, chewy food.\u003c/p>\n\u003cp>Shanghai Chicken: A true standout in the world of Chinese dishes. Perfectly cooked chicken, diced in small but generous pieces. In a lovely “chef’s special” sauce — slightly sweet, tangy, and spicy. Tossed with fried seaweed tableside.\u003c/p>\n\u003cp>Lamb with Scallions: Generous vegetables in this dish; standard brown sauce; average but not unusually good.\u003c/p>\n\u003cp>Mango Beef: Ripe, sweet mangos in this dish; red onions add crisp and crunch; standard brown sauce; average but not unusually good.\u003c/p>\n\u003cp>Portions were very generous, quality of food was good to excellent, and atmosphere is slightly upscale without being overly formal — all these factors make this restaurant a good value. I would recommend this restaurant to friends and I would return here. Combination of nice atmosphere, food, colorful decor, prompt, no-nonsense and attentive service, and affordability left me a very satisfied diner.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/josh.jpg\" alt=\"Josh\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Josh\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Territory Manager for New York State\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Blue Plate\u003cbr>\n\u003cstrong>Reviewed Eric’s:\u003c/strong> Tuesday, January 3, 2006\u003c/p>\n\u003cp>I went to Eric’s on a dreary evening — the rain was coming down in sheets and the idea of good Chinese food hit the spot. Having never eaten at Eric’s, I was excited to see why so many people sing accolades of this little Chinese restaurant tucked away in Noe Valley.\u003c/p>\n\u003cp>Krisztina and I arrived in a brightly lit, inviting, yet simply designed room, to find that we were the second table of the evening. We were quickly greeted and served water. Both Kris and I ordered a Wente Cabernet while reviewing the menu. She decided to start with the Crab Rangoon and I ordered the Pot Stickers. The Crab Rangoon is a deep-fried dumpling filled with crab and cheese. Kris loved it, but I found it to be very creamy; too much so, in fact. The Potstickers were fabulous, crispy on the outside, soft dough on the inside and stuffed with the best ground pork mixture I have ever had in a potsticker.\u003c/p>\n\u003cp>While we were finishing our apps, we ordered another round of dishes. Krisztina ordered the Imperial Shrimp, a battered fried shrimp that is served with a spicy sauce. The idea of soup on a rainy day seemed so perfect to me that I couldn’t pass it up, so I ordered a small Hot and Sour soup and another round of those lovely Potstickers. The shrimp arrived steaming hot and smelling of spicy sauce, although I don’t typically enjoy shrimp, I thought these were great. For me, it was the sauce that tied it all together. While Kris was enjoying her shrimp, I served some soup. Now, hot and sour soup is s a simple dish, but for some reason difficult to make perfectly. Eric’s delivered. This was the perfect balance of flavors and actually encouraged me to order another soup, the Wonton Soup. This arrived with a clear broth, dumplings that were silky in texture, and fresh crisp vegetables. I will say that the Wonton Soup was my favorite dish of the meal and the perfect soup for a dreary day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end, I will say that Eric’s is amazing Chinese food at an incredibly reasonable price. I cannot wait to return.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Dishdash\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=92\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash8.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash2.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash3.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash7.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash1.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n190 South Murphy Street (at West Washington Avenue)\u003cbr>\nSunnyvale, CA 94086\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.0625,-95.677068&sspn=59.249168,58.271484&hl=en&q=dish+dash+sunnyvale&cid=37368889,-122035278,2702281014159586006&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-774-1889\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dishdash4us@aol.com\">dishdash4us@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dishdash.net\">www.dishdash.net\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Emad Ibr\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mohammed Elsreafi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern and Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mansaf, Sultan Ibrahim, M’Shakaleh, Mo: The King of Kebabs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nThursday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nFriday: 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: Closed; available for private functions\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Only available for catering orders\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, only exception: no reservations can be made between the hours of 12 noon and 1pm, Monday-Friday\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n190 South Murphy Street (at West Washington Avenue)\r\nSunnyvale, CA 94086\r\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.0625,-95.677068&sspn=59.249168,58.271484&hl=en&q=dish+dash+sunnyvale&cid=37368889,-122035278,2702281014159586006&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 408-774-1889\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dishdash.net\">www.dishdash.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern and Mediterranean\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=92\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Dishdash\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=92\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash8.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash2.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash3.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash7.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash1.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n190 South Murphy Street (at West Washington Avenue)\u003cbr>\nSunnyvale, CA 94086\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.0625,-95.677068&sspn=59.249168,58.271484&hl=en&q=dish+dash+sunnyvale&cid=37368889,-122035278,2702281014159586006&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-774-1889\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dishdash4us@aol.com\">dishdash4us@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dishdash.net\">www.dishdash.net\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Emad Ibr\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mohammed Elsreafi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern and Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mansaf, Sultan Ibrahim, M’Shakaleh, Mo: The King of Kebabs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nThursday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nFriday: 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: Closed; available for private functions\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Only available for catering orders\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, only exception: no reservations can be made between the hours of 12 noon and 1pm, Monday-Friday\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Dishdash: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=89\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash5.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash4.jpg\" alt=\"Dish Dash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash6.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cbr>\nMediterranean Maza: Falafel, Dolmas, Tabouli, Babaghanouge; Dolmas from Mediterranean Maza (close-up); Shish Taouk (Barhoumi’s Favorite)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/vija.jpg\" alt=\"Vija\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Vija\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dishdash\u003cbr>\n\u003cstrong>Reviewed Dishdash:\u003c/strong> Tuesday, January 3, 2006\u003c/p>\n\u003cp>For many years friends encouraged Emad (E-MAAD) Ibrahim (I-BRA-HEEM) to open a restaurant in Silicon Valley that serves authentic Middle Eastern food — that is, food from Palestine, Jordan, Syria, and Lebanon. And in March 2001, Emad did just that. The menu was created by Emad’s mother, I’Nam (IN-AM), and sisters, who are Palestinian. Over time, the menu evolved to include culinary influences from chefs and friends, thus the dishes from Jordan, Syria, and Lebanon. Still, 70% of the menu today is inspired by Emad’s mother and sisters.\u003c/p>\n\u003cp>The centerpiece of this restaurant is its namesake, Dishdash, a traditional colorful dress worn by women in the Middle East. The dishdash embodies the atmosphere that Emad envisioned for his restaurant: warmth, comfort, and untiring service to others. This particular dishdash was worn by Emad’s wife at their marriage ceremony and contains a profusion of royal blue, yellow, and terracotta patterns. These colors are repeated throughout the restaurant: the walls are painted terracotta; the ceiling royal blue; the tables and chairs have geometric patterns of all the colors found in the dishdash. Family heirlooms are carefully placed throughout the restaurant for customer viewing: an antique portable cooking stove; round pillows used to sit on the floor; antique water cantine and artwork serve as decorative pieces, but also reminders of the patron’s Middle Eastern roots.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere of Dishdash is warm, intimate, and unpretentious. Tables have blocks of colorful paint, topped with glass covers. Four types of seating to accommodate patrons: comfortable booths lined with contemporary geometric fabric; banquettes (half booth, half chair); traditional table and chairs, accommodating mostly party of two or four; and raised barstools. The barstool patrons can view the open kitchen and watch meals being prepared. It always seems noisy here, even when it’s not very crowded.\u003c/p>\n\u003cp>Food is the number one focus here; it’s very high quality and artfully presented. Everything else is secondary. Good selection of appetizers, main courses, vegetarian options, desserts, wine list, coffees, and teas. Food is tastefully presented; very appealing to the eye, as well as the palate. Emad’s subtle use of warm spices, such as saffron, cardamom, cumin, cinnamon, and sumac characterize each dish. Dishes are not overdone with heavy or hot spices. Every dish is topped with nuts that are hand-roasted in the kitchen. The base of most sauces is aged yogurt that has been handmade and strained on the premises by elderly Palestianian women.\u003c/p>\n\u003cp>Recommendations:\u003cbr>\nThere is an abundance of cold and hot appetizers, meat and vegetarian entrees, and wines to chose from Dishdash’s menu.\u003c/p>\n\u003cp>For starters, try the Mediterranean Maza, which is a terrific sampling of the popular cold appetizers. Customers will be able to try familiar Middle Eastern dips, such as hummus (HUM-US), tabouli (TA-BOO-LI), and babaghanouge (BA-BA-GA-NOOSH). The bonus is other dips, which most folks have never heard of — Rihan (REE-HAN), which is fresh tomato and grilled eggplant in a basil sauce, topped with feta cheese and roasted almonds. Also included is M’nazaleh (MMM-NA-ZA-LA), a mild ratatouille of grilled eggplant, red bell peppers, tomato, walnuts, lemon juice, garlic, and olive oil. All dips come with warm pita bread. There have been times when I’ve eaten the maza as my entire meal, since it’s very substantial.\u003c/p>\n\u003cp>My favorite hot appetizer, which I have also eaten as a main dish, is falafel (FULL-AH-FULL). What’s great about this falafel is that it’s crispy on the inside and out, not soggy on the inside like most falafel balls. The key is that the chickpeas aren’t overly ground and remain coarse so the frying oil is able to penetrate the inside and get it nice and crunchy.\u003c/p>\n\u003cp>For the main courses, I recommend Mo, the King of Kebabs, Mansaf, Mashwi, and M’Sakhan. Mo, (MOW) the King of Kebabs is a combination of chicken kebab, kufta (minced lamb and beef) kebab, and a choice of cubed beef or lamb kebab. All kebabs are marinated in aged yogurt and delicate spices for at least forty-eight hours and then grilled. I notice that each cut of meat is well cooked, moist, and tender, and the flavor of the marinade really comes out.\u003c/p>\n\u003cp>Mansaf (MAN-SUF) is a very unique nomadic Middle Eastern dish made up of braised lamb and saffron rice, served with an aged yogurt sauce. This dish is traditionally served in a communal fashion on a large tray with several people sitting around the tray. Diners tuck one hand behind their back, use the other hand to form a small ball of the lamb, rice, and yogurt, (talking and laughing the entire time) and then “pop” it goes into the mouth. It’s delicious and mild and flavorful all at the same time. The lamb melts in your mouth like butter. Each grain of the saffron rice stands alone and isn’t mushy — like sometimes rice can become — and the yogurt sauce is tangy and mild.\u003c/p>\n\u003cp>Mashwi (MASH-WEE) will satisfy fish lovers. Sea bass and large prawns are marinated in lemon juice, sumac (SUE-MAC), and cumin, and then pan-fried and topped with roasted almonds, accompanied by fresh grilled vegetables and saffron rice. Fish comes out moist and flavorful.\u003c/p>\n\u003cp>M’Sakhan (MMM-SA-KHAN) is a lovely pastry stuffed with seasoned chicken and caramelized onions. The pastry is home-baked tanour (TAN-EW-ER) bread and resembles lavash. The stuffed pastry is placed on top of a tangy saffron-yogurt sauce. The presentation is fabulous — looks like something you would see on the cover of \u003ci>Food and Wine\u003c/i> magazine.\u003c/p>\n\u003cp>Now, after eating all those fabulous appetizers and entrees (maybe not all of them!), there’s a good chance you’ll have absolutely no room for dessert. But that doesn’t mean you shouldn’t have anything sweet to end your dining experience. Try the coffee, which comes sweetened with sugar and cardamom, or the mint tea. Both drinks are a refreshing, soothing, and slightly sweet end to a lovely night out.\u003c/p>\n\u003cp>The high quality of food makes this restaurant a destination on the Peninsula. Unfortunately, the service and decor are not on par with the quality of food. In the future, I’d love to see the interior with a fresh coat of paint and/or better lighting. Also, I get the feeling the service is a made up of a few college kids with limited restaurant experience. They are extremely friendly with good intentions, but better training would be a bonus.\u003c/p>\n\u003cp>In closing, I can’t recommend the food strongly enough. The rich, warm flavors, the subtle use of spices, the contrast of soft saffron rice and crunchy roasted nuts, tangy sauces, and delicate meats all make me want to visit this place again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jt.jpg\" alt=\"J.T.\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> J.T.\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Eric’s\u003cbr>\n\u003cstrong>Reviewed Dishdash:\u003c/strong> Thursday, December 23, 2005\u003c/p>\n\u003cp>I had never heard of Dishdash prior to going there. I would never, on my own, think to get Middle Eastern food. This was the first time I had ever eaten at a Middle Eastern restaurant. I am not a complete novice; I have had hummus, tabouli, and shish kebab before but I did have reservations — I thought there would be a lot of curry. I came to Dishdash with an open mind and a big appetite! I was not disappointed. As soon as we walked in I felt very comfortable. We were seated quickly (highly recommend making reservations) and asked if we wanted water. The restaurant was very clean and well lit. The seats were comfortable and menu was easy to read. When the waitress approached our table she was full of smiles and suggestions. I asked her for recommendations. I let her know that this was my first time eating Middle Eastern food and I was kind of a wimp. She asked what liked and didn’t like, and I let her know that I liked chicken and beef and I did not like lamb. She was quick to make several suggestions where both chicken and beef would be abundant. I let her know that I did not like spicy foods; she let me know that they could make any entrees not spicy –- I appreciated that. She let us know about the Mediterranean Maza, a sample of all their cold appetizers. My only complaint is that everything ran into each other; they need to serve it on a different type of platter.\u003c/p>\n\u003cp>When our drinks arrived, my boss and I were very excited to try them. I had the mango laban — this was very good, it was a mango smoothie. My boss had the mint laban, and it tasted like salty yogurt. There were a few mint sprigs on top but there was no mint taste. That was a little disappointing but not a deal breaker!\u003c/p>\n\u003cp>For the main course I had the Shish Taouk, marinated chicken with vegetables and saffron rice. The chicken was juicy and hot. It was off the skewer, which was nice. The marinade was really good, not to overpowering. There were almond slivers on the plate, which was not mentioned in the menu (not a great idea not to mention that when someone like me is allergic to it). The vegetables were very fresh, and the colors and the taste were very appealing. My boss had the Shawarma (chicken wrap). The wrap was filled with chicken; they did not skimp when it came to the meat! All the flavors of the chicken, cucumber, onions, tomatoes, and garlic-yogurt sauce really came together. I enjoyed the wrap more than I enjoyed the Shish Taouk. The wraps are served with French fries or salad — I thought that that was an interesting choice. We went with the salad. The dressing was very fresh and unusual. Sumac was on everything on the plate. Sumac was in our drinks, appetizer, entrees; it was a little much. Besides that, the food was excellent. I would recommend the wrap; I would go back for it! I really enjoyed myself — the restaurant was loud, but I am loud and I like loud. The staff was very helpful and friendly. Dishdash really opened my mind to Middle Eastern food. There was one disappointment, the laban drinks. But there were plenty of hits — Mediterranean Maza, Shish Taouk, and the Shawarma. Dishdash is a great place to try Middle Eastern food for the first time. On a scale of 1 to 10, I give it a 7.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/josh.jpg\" alt=\"Josh\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Josh\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Territory Manager for New York State\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Blue Plate\u003cbr>\n\u003cstrong>Reviewed Dishdash:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>I went to Dishdash with a Middle Eastern friend of mine, who had dined there in the past. It is located in a charming little downtown shopping center that is hopping with people. We arrived at a restaurant with people waiting to eat outside. Having a limited lunch hour, I feared a thirty-minute wait and I was surprised to find that the wait would be five to ten minutes. Upon sitting down at an outside table, I was asked if I wanted something to drink. I asked for a recommendation and to my surprise I was served a Blue Moon, a Belgian-style beer. The beer was made in the Belgian Style similar to that of a Hoegaarden and was heavy on the coriander; this created a very refreshing flavor that primed me for the spices that were to come with the meal.\u003c/p>\n\u003cp>After a ten-minute wait, we were ushered to our table in the back of the restaurant. It was rather dark and had a club-like atmosphere. However, I was so hungry, I was only interested in digging into the Maza and entrees. We ordered rather promptly, having had the time to review the menu outside. Within minutes, our Maza had arrived and I was pleased to find that the plate was of moderate size for two people. The flavors were complementary and yet not competing. I thought the grilled eggplant was amazing.\u003c/p>\n\u003cp>Almost as soon as we finished our app, the Shawarmas arrived. In the interest of diversity, Jaber and I elected to split the two wraps. I will say that I thought the Chicken Shawarma to be the best I have ever had, however the Kufta Kebab was rather dry. The flavors of the sauce that the chicken was covered in was moldy spicy and slightly salty but a perfect balance.\u003c/p>\n\u003cp>I will say that the atmosphere was a bit kitschy and I felt like I was dining in a club rather than a restaurant, however the food more than made up for it. I would recommend Dishdash to anyone who wishes to try a different lunch cuisine than they are probably used to, yet one who has a bit more than hour to dine for lunch. Although the atmosphere was loud, it did not detract from the food, which was the reason for dining.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I rate the restaurant a 7 out of 10. Good food. Good service. Interesting atmosphere.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n190 South Murphy Street (at West Washington Avenue)\r\nSunnyvale, CA 94086\r\n\u003cstrong>Phone:\u003c/strong> 408-774-1889\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dishdash.net\">www.dishdash.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern and Mediterranean\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Dishdash: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=89\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash5.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash4.jpg\" alt=\"Dish Dash\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dishdash6.jpg\" alt=\"Dishdash\" hspace=\"3\">\u003cbr>\nMediterranean Maza: Falafel, Dolmas, Tabouli, Babaghanouge; Dolmas from Mediterranean Maza (close-up); Shish Taouk (Barhoumi’s Favorite)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/vija.jpg\" alt=\"Vija\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Vija\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dishdash\u003cbr>\n\u003cstrong>Reviewed Dishdash:\u003c/strong> Tuesday, January 3, 2006\u003c/p>\n\u003cp>For many years friends encouraged Emad (E-MAAD) Ibrahim (I-BRA-HEEM) to open a restaurant in Silicon Valley that serves authentic Middle Eastern food — that is, food from Palestine, Jordan, Syria, and Lebanon. And in March 2001, Emad did just that. The menu was created by Emad’s mother, I’Nam (IN-AM), and sisters, who are Palestinian. Over time, the menu evolved to include culinary influences from chefs and friends, thus the dishes from Jordan, Syria, and Lebanon. Still, 70% of the menu today is inspired by Emad’s mother and sisters.\u003c/p>\n\u003cp>The centerpiece of this restaurant is its namesake, Dishdash, a traditional colorful dress worn by women in the Middle East. The dishdash embodies the atmosphere that Emad envisioned for his restaurant: warmth, comfort, and untiring service to others. This particular dishdash was worn by Emad’s wife at their marriage ceremony and contains a profusion of royal blue, yellow, and terracotta patterns. These colors are repeated throughout the restaurant: the walls are painted terracotta; the ceiling royal blue; the tables and chairs have geometric patterns of all the colors found in the dishdash. Family heirlooms are carefully placed throughout the restaurant for customer viewing: an antique portable cooking stove; round pillows used to sit on the floor; antique water cantine and artwork serve as decorative pieces, but also reminders of the patron’s Middle Eastern roots.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere of Dishdash is warm, intimate, and unpretentious. Tables have blocks of colorful paint, topped with glass covers. Four types of seating to accommodate patrons: comfortable booths lined with contemporary geometric fabric; banquettes (half booth, half chair); traditional table and chairs, accommodating mostly party of two or four; and raised barstools. The barstool patrons can view the open kitchen and watch meals being prepared. It always seems noisy here, even when it’s not very crowded.\u003c/p>\n\u003cp>Food is the number one focus here; it’s very high quality and artfully presented. Everything else is secondary. Good selection of appetizers, main courses, vegetarian options, desserts, wine list, coffees, and teas. Food is tastefully presented; very appealing to the eye, as well as the palate. Emad’s subtle use of warm spices, such as saffron, cardamom, cumin, cinnamon, and sumac characterize each dish. Dishes are not overdone with heavy or hot spices. Every dish is topped with nuts that are hand-roasted in the kitchen. The base of most sauces is aged yogurt that has been handmade and strained on the premises by elderly Palestianian women.\u003c/p>\n\u003cp>Recommendations:\u003cbr>\nThere is an abundance of cold and hot appetizers, meat and vegetarian entrees, and wines to chose from Dishdash’s menu.\u003c/p>\n\u003cp>For starters, try the Mediterranean Maza, which is a terrific sampling of the popular cold appetizers. Customers will be able to try familiar Middle Eastern dips, such as hummus (HUM-US), tabouli (TA-BOO-LI), and babaghanouge (BA-BA-GA-NOOSH). The bonus is other dips, which most folks have never heard of — Rihan (REE-HAN), which is fresh tomato and grilled eggplant in a basil sauce, topped with feta cheese and roasted almonds. Also included is M’nazaleh (MMM-NA-ZA-LA), a mild ratatouille of grilled eggplant, red bell peppers, tomato, walnuts, lemon juice, garlic, and olive oil. All dips come with warm pita bread. There have been times when I’ve eaten the maza as my entire meal, since it’s very substantial.\u003c/p>\n\u003cp>My favorite hot appetizer, which I have also eaten as a main dish, is falafel (FULL-AH-FULL). What’s great about this falafel is that it’s crispy on the inside and out, not soggy on the inside like most falafel balls. The key is that the chickpeas aren’t overly ground and remain coarse so the frying oil is able to penetrate the inside and get it nice and crunchy.\u003c/p>\n\u003cp>For the main courses, I recommend Mo, the King of Kebabs, Mansaf, Mashwi, and M’Sakhan. Mo, (MOW) the King of Kebabs is a combination of chicken kebab, kufta (minced lamb and beef) kebab, and a choice of cubed beef or lamb kebab. All kebabs are marinated in aged yogurt and delicate spices for at least forty-eight hours and then grilled. I notice that each cut of meat is well cooked, moist, and tender, and the flavor of the marinade really comes out.\u003c/p>\n\u003cp>Mansaf (MAN-SUF) is a very unique nomadic Middle Eastern dish made up of braised lamb and saffron rice, served with an aged yogurt sauce. This dish is traditionally served in a communal fashion on a large tray with several people sitting around the tray. Diners tuck one hand behind their back, use the other hand to form a small ball of the lamb, rice, and yogurt, (talking and laughing the entire time) and then “pop” it goes into the mouth. It’s delicious and mild and flavorful all at the same time. The lamb melts in your mouth like butter. Each grain of the saffron rice stands alone and isn’t mushy — like sometimes rice can become — and the yogurt sauce is tangy and mild.\u003c/p>\n\u003cp>Mashwi (MASH-WEE) will satisfy fish lovers. Sea bass and large prawns are marinated in lemon juice, sumac (SUE-MAC), and cumin, and then pan-fried and topped with roasted almonds, accompanied by fresh grilled vegetables and saffron rice. Fish comes out moist and flavorful.\u003c/p>\n\u003cp>M’Sakhan (MMM-SA-KHAN) is a lovely pastry stuffed with seasoned chicken and caramelized onions. The pastry is home-baked tanour (TAN-EW-ER) bread and resembles lavash. The stuffed pastry is placed on top of a tangy saffron-yogurt sauce. The presentation is fabulous — looks like something you would see on the cover of \u003ci>Food and Wine\u003c/i> magazine.\u003c/p>\n\u003cp>Now, after eating all those fabulous appetizers and entrees (maybe not all of them!), there’s a good chance you’ll have absolutely no room for dessert. But that doesn’t mean you shouldn’t have anything sweet to end your dining experience. Try the coffee, which comes sweetened with sugar and cardamom, or the mint tea. Both drinks are a refreshing, soothing, and slightly sweet end to a lovely night out.\u003c/p>\n\u003cp>The high quality of food makes this restaurant a destination on the Peninsula. Unfortunately, the service and decor are not on par with the quality of food. In the future, I’d love to see the interior with a fresh coat of paint and/or better lighting. Also, I get the feeling the service is a made up of a few college kids with limited restaurant experience. They are extremely friendly with good intentions, but better training would be a bonus.\u003c/p>\n\u003cp>In closing, I can’t recommend the food strongly enough. The rich, warm flavors, the subtle use of spices, the contrast of soft saffron rice and crunchy roasted nuts, tangy sauces, and delicate meats all make me want to visit this place again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jt.jpg\" alt=\"J.T.\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> J.T.\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Eric’s\u003cbr>\n\u003cstrong>Reviewed Dishdash:\u003c/strong> Thursday, December 23, 2005\u003c/p>\n\u003cp>I had never heard of Dishdash prior to going there. I would never, on my own, think to get Middle Eastern food. This was the first time I had ever eaten at a Middle Eastern restaurant. I am not a complete novice; I have had hummus, tabouli, and shish kebab before but I did have reservations — I thought there would be a lot of curry. I came to Dishdash with an open mind and a big appetite! I was not disappointed. As soon as we walked in I felt very comfortable. We were seated quickly (highly recommend making reservations) and asked if we wanted water. The restaurant was very clean and well lit. The seats were comfortable and menu was easy to read. When the waitress approached our table she was full of smiles and suggestions. I asked her for recommendations. I let her know that this was my first time eating Middle Eastern food and I was kind of a wimp. She asked what liked and didn’t like, and I let her know that I liked chicken and beef and I did not like lamb. She was quick to make several suggestions where both chicken and beef would be abundant. I let her know that I did not like spicy foods; she let me know that they could make any entrees not spicy –- I appreciated that. She let us know about the Mediterranean Maza, a sample of all their cold appetizers. My only complaint is that everything ran into each other; they need to serve it on a different type of platter.\u003c/p>\n\u003cp>When our drinks arrived, my boss and I were very excited to try them. I had the mango laban — this was very good, it was a mango smoothie. My boss had the mint laban, and it tasted like salty yogurt. There were a few mint sprigs on top but there was no mint taste. That was a little disappointing but not a deal breaker!\u003c/p>\n\u003cp>For the main course I had the Shish Taouk, marinated chicken with vegetables and saffron rice. The chicken was juicy and hot. It was off the skewer, which was nice. The marinade was really good, not to overpowering. There were almond slivers on the plate, which was not mentioned in the menu (not a great idea not to mention that when someone like me is allergic to it). The vegetables were very fresh, and the colors and the taste were very appealing. My boss had the Shawarma (chicken wrap). The wrap was filled with chicken; they did not skimp when it came to the meat! All the flavors of the chicken, cucumber, onions, tomatoes, and garlic-yogurt sauce really came together. I enjoyed the wrap more than I enjoyed the Shish Taouk. The wraps are served with French fries or salad — I thought that that was an interesting choice. We went with the salad. The dressing was very fresh and unusual. Sumac was on everything on the plate. Sumac was in our drinks, appetizer, entrees; it was a little much. Besides that, the food was excellent. I would recommend the wrap; I would go back for it! I really enjoyed myself — the restaurant was loud, but I am loud and I like loud. The staff was very helpful and friendly. Dishdash really opened my mind to Middle Eastern food. There was one disappointment, the laban drinks. But there were plenty of hits — Mediterranean Maza, Shish Taouk, and the Shawarma. Dishdash is a great place to try Middle Eastern food for the first time. On a scale of 1 to 10, I give it a 7.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/josh.jpg\" alt=\"Josh\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Josh\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Territory Manager for New York State\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Blue Plate\u003cbr>\n\u003cstrong>Reviewed Dishdash:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>I went to Dishdash with a Middle Eastern friend of mine, who had dined there in the past. It is located in a charming little downtown shopping center that is hopping with people. We arrived at a restaurant with people waiting to eat outside. Having a limited lunch hour, I feared a thirty-minute wait and I was surprised to find that the wait would be five to ten minutes. Upon sitting down at an outside table, I was asked if I wanted something to drink. I asked for a recommendation and to my surprise I was served a Blue Moon, a Belgian-style beer. The beer was made in the Belgian Style similar to that of a Hoegaarden and was heavy on the coriander; this created a very refreshing flavor that primed me for the spices that were to come with the meal.\u003c/p>\n\u003cp>After a ten-minute wait, we were ushered to our table in the back of the restaurant. It was rather dark and had a club-like atmosphere. However, I was so hungry, I was only interested in digging into the Maza and entrees. We ordered rather promptly, having had the time to review the menu outside. Within minutes, our Maza had arrived and I was pleased to find that the plate was of moderate size for two people. The flavors were complementary and yet not competing. I thought the grilled eggplant was amazing.\u003c/p>\n\u003cp>Almost as soon as we finished our app, the Shawarmas arrived. In the interest of diversity, Jaber and I elected to split the two wraps. I will say that I thought the Chicken Shawarma to be the best I have ever had, however the Kufta Kebab was rather dry. The flavors of the sauce that the chicken was covered in was moldy spicy and slightly salty but a perfect balance.\u003c/p>\n\u003cp>I will say that the atmosphere was a bit kitschy and I felt like I was dining in a club rather than a restaurant, however the food more than made up for it. I would recommend Dishdash to anyone who wishes to try a different lunch cuisine than they are probably used to, yet one who has a bit more than hour to dine for lunch. Although the atmosphere was loud, it did not detract from the food, which was the reason for dining.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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